Mix it with fresh lemon juice and tandoori spices and coat bone-in chicken pieces and let sit overnight. Grill or bake the next day (better on the grill). This also works on fish.
I know that most of you don't have your Thanksgiving until November, but us Canucks have ours coming up next weekend. I'm cooking for 10 people and I have no idea what to make as side dishes. Any suggestions? Keep in mind that my oven will be full with the turkey, so I need to make things that I can use a slow-cooker or the stove top for. Unless anyone has any experience BBQing a turkey? I'd try it - but I'm nervous about. (I don't have a rotisserie.)
You can cut up a turkey and grill it like a chicken. You have to be careful with it and make sure the temperature doesn't get too high otherwise you'll end up with it burned on the outside and raw in the middle and it takes a long time, but it's pretty good.
I know that there are plenty of recipes online for chicken enchiladas, but I was wondering if anyone here has a go-to recipe for them. My wife is craving them, and I've made a particular recipe in the past, but I can't seem to find it.
My dad has cooked turkeys on the grill for Thanksgiving for as long as I can remember. Put the bird in a roasting pan, liberally coat it in mayonnaise (no shit, it keeps it moist), add an inch of water to the bottom of the pan plus some chicken bullion, and further season/herb up the bird however you want. 20 minutes grill time per pound for a smaller one, 15 for a bigger (12+ lbs), aim for 325 degrees grill temp. You want indirect heat so arrange the charcoal around the edge of the grill. For some additional delicious smoky flavor put a small pie pan in the center with some water and finger-sized hickory chips, and have a couple handfuls of moistened chips ready to add to the grill whenever you check on the bird as well as some water in case it starts to dry up in the pan. Remove it when the internal temp hits 155 and let it rest for at least 20 minutes before carving. It will be the best damn turkey you have eaten!
If anything you may be able to maintain heat easier, but there will be less flavor than cooking over charcoal. Maybe adding a smoker box (or more simple, moist wood chips in a punctured foil pouch) to the grill would help. Neither of us have tried it with propane though, only with Weber charcoal grills.
Re: Re: The Cooking Thread Depends on which way your burners run, if they run the length of your grill it won't be quite indirect, temp control in a gasser can be much easier.
As stated above, you can grill indirect and get good results. The caveat to this is temp control and grill size. Turkeys are big animals and if your grill lacks adequate space, you'll be pressed for even temperature distribution. You can figure this out pretty quickly with a simple oven thermometer, however. If you can light one side of the grill and leave the other side for cooking, you'll be in business. Don't worry about a water pan. They don't actually do anything to add moisture to the meat. Injecting and brining do, however. Personally, I like to inject, but there are folks who swear by brining. A smoke box or foil covered pie plate full of wood chips can add enough smoke to get the job done. Two big tips- use a good meat thermometer and smoke a room temperature bird rather than a cold one. Pull the turkey when its within five degrees of being done. Wrap it in foil and put it some place warm to finish up. We have fried our turkeys for the past three years with fantastic results. It's faster and isn't anything like KFC. It's more like roasted turkey without the hassle of an oven. I inject with butter, white wine, sage, rosemary, thyme, garlic, salt and pepper- basic savory ingredients. My mom was real resistant to the idea until she realized that you wind up with delicious turkey, a wide open oven, and menfolks who could give a shit about what's going on in the kitchen when there's beer to drink and bubbling oil to watch outside. Edit: Of course, you could just pitch the fucking thing in the oven.
Mac and Cheese is always a crowd-pleaser. I made some for a potluck last weekend. Instead of baking it in the oven as a casserole, you can toss it all together in a slow cooker and let it heat up. I made thisfor another party and just the name alone made the girls go ga-ga over it. Pretty tasty, although truffle oil is relatively expensive.
Trisha Yearwood has a great slowcooker mac&cheese recipe: Ingredients: Cooking spray 8 ounces cooked elbow macaroni One 12-ounce can evaporated milk 1 1/2 cups whole milk 1/4 cup (1/2 stick ) of butter, melted 1 teaspoon salt Dash of pepper 2 large eggs, beaten Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups) Dash of paprika Directions In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot. Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
Definitely doable. Just think of it as using the grill as an oven and use a heavy roasting pan. You want to keep the cooking chamber between 325-350, which may require turning one of the burners on and off during the cooking the process. Outside temperature will also be a factor. As for preparing the bird, I always do an overnight brine using Kosher salt, sugar, lemon slices and whole pepper corns. Rinse the bird thoroughly inside and out. I rub some olive oil on the bird then apply a dry rub of dried orange peel, dried sage, Kosher salt, a little bit of ground clove or allspice and freshly ground black pepper. One the bird is rubbed, I take two small oranges, poke about two dozen holes in each, and put whole cloves into half the holes I made. Put one whole bunch fresh sage into the cavity and then the oranges on top of the sage. The orange and herb flavors are infused into the meat and the juice from the oranges along with the brining keep the meat nice and moist. If the bird is getting too brown, tent it with foil. This leaves your oven available for some really good and decadent sides like "praline sweet potatoes" & "sausage, tart apple and cornbread dressing". Let me know if you want those recipes. They're in a file on my Mac at home.
If you decide to put the bird in the oven, I would suggest using one of those roasting bags. It will also keep you from fussing over it as much once it's already in the oven. I was only in charge of the turkey once, but I smeared a mixture of butter, herbs, lemon juice and mustard (not the yellow kind) between the meat and the skin, and while it was maybe the grossest thing I've ever done, I'm convinced it made it taste better. As for sides, you might want to focus on things you can make the day(s) beforehand, or at least do most of the prep ahead of time. Mashed potatoes aren't significantly worse reheated on day 2, especially if you add enough roasted garlic. And those boxes of pre-washed baby greens make salads super quick. Good luck!
If you're serving a lot of people and you think you may need an additional entree type dish, shrimp and grits casserole is amazing and a good change of pace from the Cream of ______ + Vegetable= casserole dishes. Plus, flash-frozen shrimp are great and cost-effective. 4 cups chicken broth 1/2 teaspoon salt 1 cup regular grits 1 cup (4 ounces) shredded sharp Cheddar cheese, divided 1 cup (4 ounces) shredded Monterey Jack cheese with peppers 2 tablespoons butter or margarine 6 green onions, chopped 1 green bell pepper, chopped 1 garlic clove, minced 1 pound small fresh shrimp, peeled and cooked 1 (10-ounce) can Rotel 1/4 teaspoon salt 1/4 teaspoon pepper Preparation Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese. Bake at 350° for 30 to 45 minutes.
Very easy cake. Very delicious cake. Spiced Lemon Drizzle Cake For the cake: 225g butter 225g caster sugar 225g self-raising flour 4 eggs zest of 2 lemons ground ginger - about 2-3tsp ground cumin - about 2-3tsp added a splash of buttermilk left over from some other baking I did. It's nice if you have it around but not necessary. For the topping: 100g caster sugar zest of 1 more lemon juice of all 3 lemons grate some fresh ginger if you have it 1. Beat together butter and sugar until all creamy, mix in the eggs one at a time and buttermilk if you have it. Mix together the dry ingredients and mix until well combined. 2.Grease a cake tin or line it with paper and pour in the mixture. 3. Put in the oven at 180 C for 30 mins or until you can skewer it and come out clean. 4. Mix the sugar and zest into the lemon juice (microwave lemons to get loads more juice) 5. When cake comes out of the oven, skewer it all over or prod it with a fork, then pour over the topping ensuring it goes everywhere. 6. Let it cool You can adjust for more or less spice as you like, or leave it out entirely if you want. Still tasty.
You were spot on about the 20 minutes per pound. I ended up sucking out and listening to some schmuck who wrote an article about it online somewhere, who said it needed to be 30 minutes per pound. Fresh off the BBQ it was fucking awesome, but now that we have leftovers - I can tell I totally overcooked it. Thanks again to all of you for the advice! I'm never shoving a turkey in the oven again.
I know it's a little late for all you Canucks and your Thanksgiving, but for others who've thought about doing a bird on the grill/smoker instead of the traditional oven route, if you haven't done it before, try doing a beer can turkey. I've been doing them for years now, and they continue to be the best tasting and juiciest bird, year after year. Pretty simple, in that you take an empty can, fill it halfway with beer, some aromatic herbs (bay leaves, rosemary, thyme, whatever you think smells good.) and insert it into the cavity of the bird. You then have to prop the bird on the grill in a tripod like fashion and let it cook from there. The beer in the can will start to boil and help steam the bird from the inside so that you get tender juicy meat throughout. The other important thing to getting a moist bird, is brining ahead of time. I like to let my birds sit in a simple water/salt/sugar solution with some whole black peppercorns, a few bay leaves and whole rosemary. If you're going to go this route, I recommend brining for at least 12 hours. Other than that, it's pretty similar to what's already been recommended here. I don't know about the mayonnaise trick, but I generally go with a herb/citrus rub that gives a lot of nice flavor and color to the bird, but to each their own. I like to you a probe thermometer rather than trying to gauge by poundage and once the thigh hits about 160, take it off, rest it for about 15-20 minutes, remove the can, carve and serve. I've attached a picture from an old Thanksgiving where we did 2 birds, bot served this way.
Some days, you just run out of fucks to give, and you just want to get something fairly healthy on your plate on the day before payday. This isn't a recipe that I'd ever serve for company, but it turned out surprisingly well and I figure there's probably a few people like me here that occasionally squander all their money and want to eat cheaply without living on carbs. Savoury Mince 1kg low fat beef mince. 2kg frozen vegie mix. 1x400g can of tomatoes. Cummin, chilli powder, bay leaves, salt, pepper. Boil your frozen vegies according to instructions. Stir fry the mince. Once meat is brown, add in the vegies, tomatoes, and spices. Simmer. This makes a ridiculous amount of food and is surprisingly tasty. It makes about 8 big meals, at a cost of about $2/meal. And it freezes nicely.
Pig Shots 1 Package of Bacon 1 Package of Cheddarwurst 1 Package of softened cream cheese 1/4 cup shredded cheddar BBQ Rub and/or brown sugar Cut the cheddar-wurst into a little bigger than 1/4 inch slices, then cut the package of bacon in half. Wrap the bacon around the wurst and run a toothpick through it to secure the bacon, with the bacon wrapped around the flat wurst it forms the shot glass for the filling. Mix the cream cheese and cheddar together until smooth, then add in some BBQ Rub, put it into a ziplock bag and then cut a corner out of the bag to fill each shot. Spoon some brown sugar overtop ( not shown in the pic because they are getting smoked in the AM )the filling and then smoke indirect at 350-375 until the bacon is crispy. Spoiler